Description
This hearty Chickpea and Vegetable Curry is a flavorful and nutritious Indian-inspired dish featuring chickpeas and a variety of fresh vegetables simmered in a rich coconut milk and tomato curry sauce. Perfectly spiced and satisfying, it’s an easy stovetop recipe suitable for vegetarians and those seeking gluten-free options.
Ingredients
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup cauliflower florets
- 1 cup diced carrots
- 1 cup diced bell pepper
- 1 cup green beans, cut into pieces
Spices
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other Ingredients
- 2 tablespoons vegetable oil
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) coconut milk
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat Oil and Cook Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until softened and lightly golden, about 5 to 7 minutes.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger; cook for about 30 seconds until fragrant, making sure not to burn them.
- Bloom Spices: Add curry powder, ground cumin, ground coriander, turmeric, and optional cayenne pepper. Stir continuously for about 30 seconds to release the spices’ aromas.
- Add Liquids and Tomatoes: Pour in the diced tomatoes and coconut milk, stirring everything together to combine well into a smooth curry base.
- Add Chickpeas and Vegetables: Stir in drained chickpeas along with cauliflower florets, diced carrots, bell pepper, and green beans. Season with salt and black pepper to taste.
- Simmer the Curry: Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and let it cook for 20 to 25 minutes until the vegetables are tender and the sauce has thickened.
- Finish and Garnish: Stir in the lemon juice to brighten the flavors. Remove from heat and garnish with freshly chopped cilantro before serving.
Notes
- You can substitute or add any vegetables you have on hand, such as zucchini, peas, or spinach, to customize the curry.
- Serve this curry with steamed rice, quinoa, or warm flatbread like naan or roti for a complete meal.
- For extra protein, consider adding paneer cubes or tofu if desired.
- Adjust cayenne pepper to your preferred spice level or omit for a milder dish.
